Ingredients

Procedure

Place the initial three ingredients along with the trio eggs in a medium-sized glass bowl. Add the finely grated rind (zest) of an orange for a nice, fresh taste and four tablespoons of the juiced fruit. All these ingredients are then thoroughly whisked together with the help of an electric blender to form your cake mix.

One-fourth kilogram of chocolate is melted in a bowl by either placing on a double-boiler or in the microwave. Line a one kilogram loaf tin with parchment paper and grease it with some cooking spray. Begin by spooning in half of the cake mix and lightly spread it out for covering the tin base.

Let the upper surface be slightly uneven which will aid in the marbled effect. On top of this layer drizzle half of the melted chocolate in a haphazard manner. The remnant cake mix is then spooned over the chocolate layer followed by the remaining melted chocolate. A skewer can be used in circular swirling motion to get that gorgeous marbled effect though one must avoid over-mixing it.

Place the tin in a preheated oven set at 160 degrees Centigrade for around fifty to sixty minutes. After this time period the cake is taken out, cooled and the parchment paper then peeled back. The marble cake is sliced with a sharp serrated knife and you will notice the chocolate twirls interspersed between the whitish portions of the cake.

Egg-Less Marble Cake

Marble cake is chiefly a combination of lighter and darker batters that have been swirled together to give a beautiful effect.

Procedure

The dry ingredients, namely, flour, sodium bicarbonate and baking powder are firstly sifted together in a large glass bowl and mixed with a wooden spoon. The softened butter and condensed milk along with sugar is added in another bowl. The mixture is whipped with an electric beater till you get a smooth consistency. Pour the banana extract along with the mashed bananas at this stage and whisk again. The milk is gradually added in small batches and whisked well till the entire amount is used up.

The dry ingredients that we earlier combined in the glass bowl are now added into the wet ingredients. Add just duo tablespoons at an instant and whisk well. Continue doing this till you end up with a thoroughly mixed thick cake batter.

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Set the oven to 350 degrees Fahrenheit. The cake batter is segregated into trio portions. Some droplets of edible colour like pink is added to the first batch and mixed properly. In the second batch one can pour a couple of droplets of blue colouring and the last batch is left untouched.

The crucial aspect is to assemble the batters in a bundt pan that has been properly buttered or sprayed with non-stick cooking spray. The batters are dropped a few heaps at a time to roughly form alternating layers till all of them have been emptied into the pan. Gently tap the tray and the tip of a spatula or butter knife can be used for gently forming twirls resembling the number ‘8’.

Avoid over-swirling as there wouldn’t be much difference between the different colours. Bear in mind that the baking tray should be filled merely midway as the cake tends to fluff up during the baking process. Place in the preheated oven for 50 to 60 minutes or till a fork or knife on insertion in the middle has come out clear. Set aside for cooling prior to serving the warm slices.